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Saturday, 3 October 2015

I have only enjoy a fun twist on pumpkin bread, a yeast of pull-apart bread infused with pumpkin and then baked in layers that it would go perfectly with a masala chai milk (a flavoured black tea with a mixture of aromatic indian spices and herbs)!

The recipe look like a lot of work, but it isn’t! It’s mostly make the dough, let rise, roll and slice dough, let rise, bake. That’s it!

Ingredients:

30gr ofbutter150ml of milk100gr of pumpkin puree50gr of sugarfew salt20gr of yeast550gr of flourFor the filling:200gr of sugar10gr of ground cinnamon5gr of ground nutmeg30gr of butter

Instructions:

In a medium sized sauce pan, melt butter until browns and smells nutty. Now pour into mixing bowl and add the milk and heat just until small bubbles begin to form around the edges. Allow mixture to cool. Add sugar and yeast to mixing bowl then the pumpkin puree and salt and mix to combine. Is now time to add little by littlethe flour and mix until a dough forms. Knead dough by hand until it is soft, smooth, and elastic. Add more flour if needed.

Place dough in an buttered bowl and allow to rise in a warm place until doubled. Meanwhile prepare filling by whisking together sugar, cinnamon and nutmeg. When dough looks like it is near done rising brown the butter in a small pan. Set aside.

Once the dough has doubled in size roll out in to a large rectangle about 50x30cm using a pastry brush.

Nowsprinkle the sugar mixture on top of the butter. Using a knifecutthe dough rectangle in to width-wise strips, about 5cm.Preheat the oven to180degrees. Bakeall for5min. and removethe panto cutother strips of5cmofwidthone above the other. Report tothe ovento finishcookingthe other30min.